Menu / Price List

Slow smoked more than 12 hours with a deep, dark crust

Succulent smoked pork mixed with crispy, well-seasoned crust

Shredded boneless, skinless chicken thighs seasoned and rubbed to perfection 

St. Louis spareribs kissed with smoke; served either dry seasoned or sauce mopped

JUMBO wings brined overnight in a secret marinade, then smoked w/ apple and cherry wood; 6-8 count per pound; buffalo also available

Whole pork belly cured for 7 days, smoked, mellowed and sliced: maple, pepper, maple/pepper, honey, etc

Cured and/or smoked in lox, gravlax, or Nova style

12” long, these beef back ribs come out tender and delicious

Just one of these dark and crusty, seasoned beef short ribs are like brisket on a bone

Prime cured brisket is slow smoked in a dredge of coarse-cracked black pepper and coriander

Seasoned pintos mixed with morsels of tender brisket: more than just a side; serves 15

A staple for any backyard BBQ: smoked with bacon and a hint of jalapeno

A creamy and hearty blend of cheeses topped off with a crispy crust

A condiment or side? Done either creamy and sweet, or crisp and tangy to accompany broad BBQ flavors

Brisk! The perfect crunch to accompany pulled pork, chicken, you name it

Gaz-what? One of our most popular sides: crisp, diced veggies in a succulent tomato broth served cold

Yup. So good you can eat it with a spoon. Our take on a World’s Fair-awarded concoction

Friends would invite us to all their parties, as long as we brought the Guac

Made from dried chickpeas and turned into a creamy, well-seasoned bowl of yumminess

Cold smoked with mild flavored woods and then mellowed for two weeks

Choose your mix and season profile; you own this

Spicy and sweet tanginess with a tomato-based approach

'Cut to the chase’ thin sauce with a vinegary, spicy kick that smoked meats love to soak up

Bold meats crave a bold sauce incorporated with Hatch red chile powder

Roasted Hatch green chiles or the perfect mix of dried red chiles blended as they were meant to be